Building any successful empire has long required a visionary leader, an unassailable base, and at least three artillery on Kamchatka, depending on your card count. Expanding its Emerald Isle baking empire into P. Hill using most of the above, John Campbell's Irish Bakery. Lead by Irish import John Campbell -- who boasts 30 years of baking, an Order of The Master Baker from Belfast City (a huge honor, for bakers), and a Guilds Bakery Certificate -- JCIB's newly-opened third SF location boasts a modest interior brimming with bready goodness, belied by a typical green n' gold Gaelic lettered Irish bar exterior leading you to think you're in for altogether different kind of toast. Baked goods include classic Irish breads (potato, brown, soda, etc.), plus newfangled concoctions like the Breakfast in Bread (Irish sausage/black n' white pudding/eggs/cheese) and the sweet cherry/raisin/walnut/ almond paste Celtic Almond Bread, which is brushed with sweet butter, brandy and more Larry O'Brien trophies than any other almond bread. Breakfast-wiches range from the Foccacia Sando (American bacon/egg/pepper jack drizzled with creamy buttermilk sauce) to the Belfast Bap (Irish bacon, sausage, eggs n' cheddar on a super-thick soft roll), while savory dishes include the (Erin Go) Brie, Mushroom and Bacon Potato Bread Wrap, plus an assortment of meat n' curry "pasties" -- the only kind of pastie that can make actual nipples anti-climatic. JCIB also rolls out eight types of dessert tarts, which're delicious, though sampling all in one sitting should be considered quite Risky.
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